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Butter Whip Frosting

Butter Whip Frosting

Brittany

Wonderful rich and creamy icing, perfect for sugar cookies.

Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Combine butter,1 cup confectioners' sugar, vanilla and almond extracts. Beat at medium speed and add remaining confectioners' sugar alternately with the heavy whipping cream. Beat until smooth.
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Reviews

DAVE SHAVER
35
12/21/2003

Easy, yummy, and easy-to-make frosting. However, bit too much almond flavor for my family. Next time I make it I will cut in half the amount of almond extract.

dappy13
22
10/3/2014

Here's some tips: I adjust it for 24 servings - it's an even 1/2 c. butter. Keep heavy cream to 1/2 c. as well. Only add sugar gradually until desired consistency - this will prevent grainy. Don't like almond addition? Skip it and add full teaspoon of vanilla.

Mary Gina
18
1/4/2010

I was unsure how to rate this. It tasted excellent, but looked grainy and ugly when done. I made this for cupcakes for my kids classes at school and had to take each cupcake and roll it in sugar crystal sprinkes because of how the frosting looked. Once I did that, they looked fine. However, having said that, it is probably one of the best tasting frostings I have ever had, and the cupcakes were a huge success.